Chocolate Cheesemous(s)e Pie

I am teaching a cheese making class the day after tomorrow. There are several tasty cheeses we can get through in three hours but a cream cheese with rennet is not one of them. The 14 hour wait time before dripping for several hours more is the issue. The solution was to make up a […]

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Honeycrisp Pie

Apple pie is such a standard item in North American baking. For some it is a fall preserving job that uses up culls. Six or sixteen pies packed away in a freezer somewhere until needed. For others it is something to leave entirely up to bakeries to prepare. There are really just two things that […]

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Chestnut Coffee Eclairs

Pâte à Choux has been around since the middle of the 1800’s and although no one is really sure it is thought they originated within the royal kitchens of the French monarchy. I tend to think that makes sense as the first ones I made were turned into swans with long elegant necks and wings. […]

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Apple Dumplings with Apple Cider Vinegar Caramel Sauce

There are times when celery sticks just don’t hit the spot, especially during the dark half of the year. Your personal favourite may be hot chocolate or homemade mac and cheese. If your tooth leans to the sweet side then this apple dumpling with a brown sugar, cardamon, apple cider vinegar caramel sauce may do […]

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Samhain Tarts with Apple, Sage, Hazelnuts & Honey

Sometimes the ingredients chosen for a recipe are not always what we might naturally graviate towards. Cinnamon is more common than straight nutmeg as a spice in apple dishes. Sage is not often added to something sweet. This tart is such a dish. It contains four of the flavours associated specifically with Samhain and was […]

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Freestyle Cherry Handpies, but you can fill them with almost anything

Handpies are freeform pastries smaller than a galette with a top cover, meant as a single serving, much like a turnover which around here is made with puff pastry. They can be packed with sweet or savoury goodness and are a great way to use up leftovers. Think of them as a portable meal with […]

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Chocolate Hazelnut Puff Pastry Bunnies

The flavour combination of chocolate and hazelnuts was popular centuries before Nutella. In the 1800’s, in Turin, Italy, there were many hazelnut orchards and cocoa was expensive and difficult to get. Combining hazelnut paste and cocoa produced a product known as gianduja (pronounced “john-doo-yah”). This soft smooth chocolatey confection was a hit and has stayed […]

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Strawberry Bavarian Cream Pie

The berry season has arrived in full force! It will not be the best of seasons here. The weather this spring was not ideal for strawberries and raspberries and low yields made for an increase in pricing. So when a “offer” came along, it did not matter that the berries were a little small as […]

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Roasted Aspargus & Scape Quiche

There are a very few weeks each year were garlic scapes are available and we are there in this part of the world. Garlic comes in two varieties, hardneck and softneck. Hardneck  garlic needs to have their tops taken off so that the energy goes into the bulbs, making larger bulbs for harvesting later in […]

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Mushroom Brie Galette

A galette is a simple free form pastry that can be filled with either sweet or savoury deliciousness. This one is made with a processor puff pastry but regular pastry is also an option. Try whipping up a few batches of pastry and popping them away in the freezer so that when inspiration strikes all […]

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